How to Make Indian Inspired Rice

 Indian Food Recipes

suscribet: Every day go more recipes easy to prepare special meals like chicken …
Video Rating: 0 / 5

Idlis are traditionally a breakfast item but the fact that when served with Sambar and Chutney, they are a full meal and can be enjoyed at any time of the da…
Video Rating: 4 / 5


20 Responses

  1. dini putri sutjionoApril 7, 2014 at 6:21 amReply

    emmmm …

  2. ShowMeTheCurry.comApril 7, 2014 at 7:06 amReply

    @Vaibik The texture you get from fermented batter is noticeably different
    than using ENO (for traditional idlis). Idli Rava is powdered parboiled
    rice (saves you the grinding step). It is different than the rava you use
    for Rava Idli. This is semolina or sooji. You should not put semolina in
    your traditional idli batter. The cooked rice gives the idli a softer
    texture but it is not necessary to add it in. The idli will still be soft.

  3. Ankit ChinnuApril 7, 2014 at 7:08 amReply

    I eat idlis every day :) iam south indian

  4. TheCoolrrrApril 7, 2014 at 7:09 amReply

    thanks. It came out good.I tried with Deep brand idli rava.

  5. Nei ThalaanApril 7, 2014 at 7:47 amReply

    She tauch her mt hand with food it is bad aglig u aaa a

  6. Gupt ChidiyaApril 7, 2014 at 7:48 amReply

    When cooking the idli…What does the heat level needs to be??? (low, Med,
    or high)

  7. absfreakaditiApril 7, 2014 at 8:03 amReply

    Thanks..I am going to throw away (yes, I am that mad ) the rava and going
    to try with a small packet of Laxmi brand. Thanks again..

  8. D EBENEZApril 7, 2014 at 8:23 amReply

    wer do u get the non stic idli stands .i would luv to buy them.or do u sell

  9. VaibikApril 7, 2014 at 8:45 amReply

    My Idli was good. A little hard as the batter didn’t get enough time for
    fermentation. But not too hard. The texture was not so perfect, again, due
    to not-so-perfect-fermentation, but it was good, nevertheless. Thanks

  10. brindhakarthiApril 7, 2014 at 8:58 amReply

    hi..Can u plz suggest what kind of blender we need to use to make idly
    paste…indian make or juicer is enough?

  11. ShowMeTheCurry.comApril 7, 2014 at 9:45 amReply

    @Snowysharvary : The cooked rice gives additional softness to the idlis.

  12. ShowMeTheCurry.comApril 7, 2014 at 9:57 amReply

    @dollarshello : Looks like the batter did not ferment. :( Put it in a warm
    place and give it about 6-8 hours to rise and ferment.

  13. Revathi DanduApril 7, 2014 at 10:31 amReply

    I am having really hard time getting this to ferment..I tried like you told
    and put it in oven after heating to 180F as we live in USA..I left it for
    nearly 24 hrs but still I cannot see it start to ferment atleast…why is
    it not fermenting even after putting it in heated oven???,,:(

  14. hijklmnop36April 7, 2014 at 11:14 amReply

    @ShowMeTheCurry wat proportion to use urad dal and basmatrice

  15. ShowMeTheCurry.comApril 7, 2014 at 11:56 amReply

    We have a Kitchen Store on our website that has the non-stick idli stands.
    Shipping/handling to anywhere in the continental US is free. ShowMeTheCurry
    (dot) com/catalog

  16. ShowMeTheCurry.comApril 7, 2014 at 11:57 amReply

    @soumitra14 No, we have not had any problems adding salt and fermenting.

  17. MatildapaApril 7, 2014 at 12:01 pmReply

    Can you plz advise what pressure cooker and blender to use as I cant get
    the ones from India. TX

  18. sudhir vikram BhargavaApril 7, 2014 at 12:09 pmReply

    Very well done . Thanks a lot .

  19. pusphalatha4April 7, 2014 at 12:43 pmReply

    thank u, this is my first time , using presure cooker for make idle,

  20. ShowMeTheCurry.comApril 7, 2014 at 12:50 pmReply

    It is not the speeds but the watts that determines the power of a blender.
    Mostly the blenders work…for some you have to blend a little longer, but
    please make sure you do not overwork the motor or else it will burn (blend
    for a minute and stop and allow the motor to cool down). Good Luck:)

Leave a Reply